- Refrigerated pizza dough (sold in a canister)
- Pizza sauce
- Shredded mozzarella cheese
- Pepperoni slices (about 8 per rose)
Open the dough, roll it out until it is thin, and cut it into strips about 8 inches long and 1.5 inches wide.
Cover one side of each strip lightly with pizza sauce.
Lay a piece of pepperoni on a strip such that the top third of the pepperoni hangs off the strip. Continue with another 7 pieces of pepperoni, allowing the pieces of pepperoni to slightly overlap. There will be a small bit of the strip not covered by pepperoni.
Sprinkle the bottom half of each strip with mozzarella cheese.
Beginning at the end of the strip where the pepperoni covers the dough all the way to the end, roll the dough into a coil, and carefully place it in a muffin tin, with the pepperoni facing up. Repeat this procedure with all of the strips.
Bake the roses at 400°F for 20-25 minutes, or until the pepperoni edges are crispy and the dough is fully cooked through. Remove from the oven and allow the roses to cool for at least 5 minutes before serving. I like to serve them with additional pizza sauce for dipping.
- Yields: 4 servings
- Preparation Time: 40 minutes